NEBRASKAland Magazine is dedicated to outstanding photography and informative writing with an engaging mix of articles and photos highlighting Nebraska’s outdoor activities, parklands, wildlife, history and people.
Issue link: http://mag.outdoornebraska.gov/i/853309
64 NEBRASKAland • AUGUST-SEPTEMBER 2017 Teriyaki Dove Skewers with Bacon Fried Rice By Jenny Nguyen Cook up something different with your breasted-out doves. L ike most people, I really enjoy dove poppers on the grill with cream cheese and jalapeno. But there are only so many variations that I create from the same basic dish. So knowing that doves are delicious on the grill, I decided to skewer the breasts and change up the spices a bit. Here's an Asian-Hawaiian fusion type dish: skewered dove breasts, tart pineapple, green and red bell peppers glazed with teriyaki sauce, all cooked on a hot grill. Then finish the dish with fried rice made with bacon, SPAM or ham, or whatever you have on hand. If you don't have day-old rice, using recently-cooked rice is fine. Servings: 4 Prep Time: 20 minutes Cooking Time: 30 minutes Ingredients: • Breasts from 10 doves • Salt and pepper, to taste • 1 red bell pepper • 1 green bell pepper • Half a red onion • 1 small pineapple • Vegetable oil, for brushing • Toasted sesame seeds Teriyaki Sauce: • 1 ⁄4 cup of low-sodium soy sauce • 1 ⁄2 cup of water • 2 tablespoons of corn starch • 1 tablespoon of rice vinegar • 3 tablespoons of packed light brown sugar • 1 tablespoon of honey • 1 tablespoon of fresh ginger, minced • 2 cloves of garlic, minced Fried Rice: all ingredients to taste • Day-old cooked white rice • Bacon, chopped (or sliced Chinese sausages) • Fresh carrots, diced • Onion, diced • Frozen peas • 1 egg • Low-sodium soy sauce • Sriracha sauce • Green onions, thinly sliced 1. To make teriyaki sauce, whisk all ingredients in a small saucepan. Simmer over low heat until thickened. Take off heat and set aside. Next, cut peppers, onion and pineapple into squares/cubes and skewer with dove breasts. If using wooden skewers, pre- soak in water for at least 30 minutes to avoid burning. Brush vegetable oil over skewers and season with salt and pepper. Set aside. 2. If cooking with charcoal, prepare grill for high-heat, direct cooking. Meanwhile, make fried rice by rendering chopped bacon over medium heat in a large skillet. Next, add onion and carrots and sauté until soft and the onions are translucent. Turn heat to medium-high and add rice; mix rice so that it's mostly coated with the bacon grease; add oil if necessary. Stir in soy sauce, sriracha and pepper to taste. Add the egg and sauté until rice is slightly browned. Mix in frozen peas and stir until peas are tender. Taste again for seasoning. 3. Clean grill grates and brush with vegetable oil. Cook skewers until vegetables and dove breasts are slightly charred on both sides, basting with the teriyaki sauce. Dove should not be cooked past medium. Serve skewers with fried rice and extra teriyaki sauce on the side. Garnish with green onion and toasted sesame seeds. ■ This recipe and photograph originally appeared on Jones Dairy Farm at jonesdairyfarm.com.